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Coffee Cupping, Tasting & Analysis: A 2-part deep dive into sensory...

Buckman Coffee Factory
Event organized by Buckman Coffee Factory

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Join coffee educators Emily Smith & Mike Nelson as they present a two part series to develop one's cupping and coffee tasting skills. Either class is designed to stand alone (register individually), but are progressive in skills development if taken as a series.

CLASS 1 - Sensory Development: Introductory level.
APRIL 7 (3-5PM)

The first class is designed as an introduction to coffee tasting and analysis. Mike and Emily will teach the fundamentals of cupping and basic palate development. What is a cupping? A cupping is a standardized method for evaluating coffee's flavor and quality and is an assessment tool used by green coffee buyers and roasters world-wide. In this class you'll learn about things like coffee aroma, taste attributes and the finer points of developing a more observant and refined palette. No roasting or industry experience needed; this class is aimed at baristas, new roasters and coffee enthusiasts.$100

CLASS 2 - Sensory Development: Intermediate level.
APRIL 14 (2-5 PM)

The second class in this series is designed for students with more coffee experience and will introduce you to aspects of the science of flavor. Students will have a chance to delve deeper into sensory development and awareness with a focus on such things as how organic acids in coffee affect flavor and how to aproach cupping through the tool of flavor lexicon.$250


Emily Smith has a background in green coffee, including quality evaluation and supply planning. She is a licensed Q Grader and has worked managing and processing green coffee for large roasters in the Pacific Northwest. Emily is also an expert sample roaster, having roasted thousands of samples for quality and price discovery evaluation. In addition to roasting for World Cup Coffee, she also serves as a director of the Oregon Coffee Board.

Mike Nelson has worked in the coffee industry as a barista, consultant, roaster, trainer, and company co-owner with various specialty coffee companies in the US and abroad. He combined his love of scientific research and coffee by focusing his graduate research on climate change and coffee, and holds an MSc in Environmental Studies and Sustainability Science and an MSc in Geography. He is co-founder of Junior's Roasted Coffee, and oversees the company's green coffee buying, roasting, and wholesale training. In April 2017 Mike and his business partners opened Guilder, a cafe and bar in Northeast Portland that also serves as the roastery for Junior's Roasted Coffee.